Shiga toxin-producing Escherichia coli survives storage in wheat flour for two years

Author:

Gill AlexanderORCID,McMahon Tanis,Dussault ForestORCID,Petronella Nicholas

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference32 articles.

1. Survival of Escherichia coli O157:H7, O111:H- and O26:H11 in artificially contaminated chocolate and confectionery products;Baylis;Int. J. Food Microbiol.,2004

2. BCCDC Advises British Columbians about a New Outbreak of E. coli O121 Associated with Flour;British Columbia Centre for Disease Control [BCCDC],2017

3. Survival of foodborne pathogens on inshell walnuts;Blessington;Int. J. Food Microbiol.,2013

4. BAM appendix 2: Most probable number from serial dilutions;Blodgett;Bacteriol. Anal. Man.,2015

5. Whole genome sequencing characterization of Shiga toxin–producing Escherichia coli isolated from flour from Swiss retail markets;Boss;J. Food Prot.,2019

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